Guia informativa y aprendizaje

1. Republica Bolivariana de Venezuela
Ministerio del Poder Popular Para la Educación
Universidad Nacional Experimental
“Francisco de Miranda”
Coro-Estado-Falcón
Alenny Méndez
Arealennys Naveda

2. Welcome
The great movements of history have been based on the power of the human
being. It is individuals and teams who inject innovation and produce the great
changes that revolutionize the world.
Our role as educational guides is to easily provide our students with the lever and
the fulcrum for the innovation of new knowledge. For this we have adapted this
distance education system, which will provide them with the facilities and the
most suitable learning environment for the development of their personal and
professional skills, since this allows them to achieve their improvement both in
the labor market and in the knowledge market.
We hope you like it and you can experience how beautiful it is to learn about new
topics and learn for the future.

3. Rules for the use of the guide
Before starting each learning unit, we recommend that you carefully read the
following guidelines:
• Read each unit or session carefully, here the content of it will be explained to
you.
• Correctly interpret the general objective, in this way you will know with
certainty where we want to go.
• Look carefully at the study plans and the order, so you do not lose the sequence
of what you have read.
• Reorganize the time, managing to have the necessary for your training.
• Check your own level of learning by doing the proposed activities that appear
at the end of each of the units or sessions.

4. Objective:
Appreciate the basics and baking information and common tools for making
homemade desserts.
What will we learn from this guide?
We will know basic concepts about baking, as well as the most common
utensils for the preparation of homemade recipes. That is why we include
some of the most prepared recipes here in Venezuela, you can learn a little
about our culture, and its delicious desserts.

5. INSTRUCTIONAL MOMENTS
Start:
We are going to start the class with a brainstorming session on pastry, where the students
must present their ideas on the subject through a chat forum.
Developing:
Taking into account the ideas of the students on the subject, a basic concept of what
pastry is about will be defined. Then, we will expose the common tools to carry out this
culinary art, using a simple vocabulary, so that students acquire new knowledge and put
this topic into practice.
Closing:
Finally, you will do an activity called What is that image? Where you will reinforce
knowledge and you will be able to identify some utensils in the illustrative images.
Session: 01

6. What cake shop?
Baking is a trade that is responsible for preparing and decorating sweets, such as cakes,
pancakes, cookies, creams, sweet sauces, cakes, puddings and candies. Whoever exercises
this trade is called a pastry chef.
Cake shop is considered like a specific tipe of gastronomy that specialize in the preparation
of desserts; these dishes vary according to the techniques used, for this, the result can
change in each dessert.

7. • Spoons
• Meeting jars
• Mugs
• Handy containers
• Different bowls
• Strainer
• Screening
• Blender
• Cales
• Molds
• Baking paper
• Kitchen thermometer
• Oven thermometer
• Timer
• Pastry bag
• Nozzles and adapters
• Ice cream rationer
• Grater
• Juicer
• Roller
• Silicone brush
• Foil
• Kitchen paper
• Racks
• Wood spoons
• Knifes
• Skimmer
• Disheartening
• Pots
• Anti- stick pans
Common tools
(herramientas communes)
>Vocabulary<

8. INSTRUCTIONAL MOMENTS
Beginning:
It`ll start the class with a common ingredients` list, then it`ll do an activity called
quick pastry where students must memorize this list then they`ll choose some
ingredients and create a new dessert
Development:
The teacher will explain the class through a classification of cake shop where it`ll
do exemplifications between pictures and dish names using simple vocabulary
Close:
finally, students will express their ideas through a brainstorm about their favorite
desserts
Session: 02

9.  Sugar (azúcar)
 Honey (miel)
 Mulch (mantillo)
 Artificial sweeteners
(edulcorantes artificiales)
 Wheat flour (harina de trigo)
 Eggs (huevos)
 Butter (mantequilla)
 Margarine (margarina)
 Oil (aceite)
 Vegetal gelatine (gelatina vegetal)
 Fruits (frutas)
 Nuts (nueces)
 Cocoa (chocolate)
 Creams (cremas)
 Essences (esencias)
 Flavoring (condimento)
 Flavor (sabor)
 Dyes (tintes)
 Milk (leche)
Common Ingredients
(Ingredientes comunes)
>Vocabulary<

10. Classification of Cake shop (Clasificación de la repostería)
There is a basic pastry classification, which covers the categories of cakes, jellies and puddings.
We'll see:
 Cakes: are all the desserts made with flour and butter. It covers a wide variety of products and
presentations: cakes (cakes), cakes, cold cakes, sponge cakes, moist cakes, puff pastry, short crust pastry,
sponge cake, among others.
 Jellies: they are very easy to make, except for the decoration techniques, which are quite complex. They
can be made with animal or vegetable gelatin (agar-agar).
 Custards: custards are mixtures that set with a texture similar to gelatin, but they are made with an egg
base. Its techniques are much more complex than gelatin, in fact, and it takes a long time to prepare. You
can also bring milk or a substitute, such as yogurt and coffee.
Another way of classifying pastries, already in a more specialized way, is the following:

11. ° Cold desserts: custards, floating islands, creams, meringues, liquor fruits, jellies, Bavaria, mousses, rice
desserts.
° Hot desserts: puddings, certain types of creams, souffles, crepes, cooked fruits, tortillas, certain rice
desserts, carlotas, etc. ...
° Fried desserts: buñuelos, torrejas, sweet empanadas, sugary fried bread, churros.
° Ice cream - based desserts: simple ice creams, sorbets, perfect ice creams (parfaits), frozen foams, frozen
cakes, ice cream with creams.
° Cheeses and natural fruits: in addition to natural cheese and fruits, it includes fruit salads (fruit salads),
fruits scented with rum.

12. Some Homemade
Recipes
(Algunas recetas
caceras)

13. INSTRUCTIONAL MOMENTS
Chocolate chip cookies
(Galletas de chips de chocolate)
Beginning:
We`ll start this pastry with a specified ingredient list
Development:
Through a video sent to dreamy sweets website, we`ll show a step by step
about how do to do a chocolate chip cookies
Close:
Finally, it`ll show the cookies ready by eating
Session: 03

14. INGREDIENTS
 3/4 cup granulated sugar, 3/4 cup packed brown sugar (light or dark, but we prefer dark!), 1/2 cup (1 stick)
salted butter, very soft, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon table salt, 1 teaspoon baking soda, 2
1/4 cups all-purpose flour, 2 cups semi-sweet chocolate chips.
INSTRUCTIONS FOR PREPARATION
 Preheat the oven to 375°. Spray the cookie sheet with nonstick spray or you can use a liner. Silicone liners (like
silpats) and parchment paper both work very well.
 Mix together the two sugars. Be sure to break apart any hard chunks of brown sugar and get the two sugars fully
mixed. We prefer dark brown sugar because we think it has a deeper, more caramel flavor, but light brown sugar
will make your cookies taste a bit sweeter.
 Mix the softened butter into the sugar in globs. This helps really incorporate the butter and the sugar.
 Mix in the eggs one at a time. Crack the eggs directly into the bowl with the butter-sugar mix, and then use
your spoon to lightly beat the eggs before stirring them into the butter and sugar.

15.  Measure and mix in the vanilla, salt, and baking soda. Mix the batter as much as possible right now.
Break apart any remaining clumps and make sure the batter is a consistent color throughout.
 Add the flour all at once. At this point, you want to mix the batter as little as possible to avoid forming too
much gluten. Stop mixing as soon as there is no more visible flour on the dough or in the bottom of the
bowl.
 Add the chocolate chips all at once and use a folding motion to incorporate them into the batter.
 Scoop the batter onto your baking sheet, spacing the balls of dough roughly 2 inches apart. We use a
tablespoon and measure out slightly rounded balls - they're about the size of Ping-Pong balls. You can
certainly go larger or smaller as you prefer!
 Bake the cookies for 9-11 minutes. Take them out when they look puffy, are set around the edges, and dry
to the touch. Let them cool for a few minutes on the baking sheet. As they cool, they will collapse back on
themselves.
 Transfer the cookies to a rack to finish cooling completely. Bake the rest of the cookies in batches

16. INSTRUCTIONAL MOMENTS
chocolate marble cake
(Torta de chocolate
marmoleada)
Beginning:
We`ll start this cake with a specified ingredient list
Development:
Through a video sent to dreamy sweets website, we`ll show a step by step
about how do to do a chocolate marble cake in a 45 minutes
Close:
Finally, it`ll show the cake ready
Session: 05

17. INGREDIENTS
 225g butter, softened, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk, 1 tsp vanilla extract, 2
tbsp cocoa powder.
INSTRUCTIONS FOR PREPARATION
 Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof
paper.
 If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3
tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 minutes until smooth.
 If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a
time, mixing well after each addition.
 Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.

18.  Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls.
Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
 When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base
of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any
air bubbles.
 Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect. Bake
the cake for 45-55 minutes until a skewer inserted into the center comes out clean. Turn out onto a
cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

19. INSTRUCTIONAL MOMENTS
Quesillo flan
(Quesillo)
Beginning:
We`ll start this pastry with a brief introduction about the origin of this flan
and a specified ingredient list
Development:
Through a video sent to dreamy sweets website, we`ll show a step by step
about how do to do a quesillo flan in a 30 minutes
Close:
Finally, it`ll show the quesillo flan ready
Session: 06

20. INGREDIENTS
 3/4 cup sugar, 6 large eggs, 1 can sweetened condensed milk, 1 cup whole milk, 1 teaspoon vanilla
extract, Pinch of salt.
INSTRUCTIONS FOR PREPARATION
 In a heavy skillet or saucepan, melt the sugar with a couple of tablespoons of water over medium heat,
occasionally stirring, until sugar has melted completely and starts to turn golden brown.
 Carefully pour hot caramel into the mold, swirling it around to coat the bottom and sides of the mold. Set
mold aside.
 Preheat oven to 325 F. Set some water to boil. Whisk together the eggs, condensed milk, whole milk,
vanilla, and salt until well mixed, or blend them in the blender.

21.  Pour egg mixture into the mold. Place the mold inside of a pan with tall sides (like a 9 x 13 sheet cake
pan or a roasting pan). Place the pan on the oven rack, and carefully fill pan around mold with boiling
water (to make a bain marie).
 Bake until flan no longer jiggles a lot in the center, or just until a knife inserted into the flan comes out
clean, about 20 to 30 minutes.
 Serve warm or cold.